Jamie Oliver’s Recipe (“Pot-roasted Chicken in Sweet and Sour Sauce”).
Roast Chicken +Sweet &Sour Sauce
Very simple to prepare, delicious natural sweet and sour sauce.
Ingredients
- 1 chicken large - raw - preferably organic
- salt
- 1/2 cup fresh parsley roughly chopped
- 2 tbsp fresh ginger grated (with skin)
- 2 red pepper halved and deseeded
- 2 yellow pepper halved and deseeded
- 4 onion (red) peeled
- 2 green chilli snapped in half - or red if you prefer the heat
- 1 pineapple ripe
- 1 tsp fennel seed crushed
- olive oil
- 2 tbsp sugar
- 6 tbsp balsamic vinegar
- 2 cup basmati rice to serve
Instructions
- Preheat oven to 190C. Season chicken inside and outside with salt and pepper. Fill cavity with Parsley mixed with the grated ginger.
- Cut your peppers and red onions into quarters, place into a large oven proof dish. Add chillies, chopped pineapple and crushed fennel seeds. Drizzle with some olive oil and season with salt and pepper, than toss to coat. Place the raw, seasoned chicken on top and place in a preheated oven.
- Cook for approx. 1 1/2 hours, or till the thigh bones can easily be removed. (Don't forget to prepare some steamed rice during this cooking period)
- Drain the liquid from the chicken into a roasting pan.
- Remove the cooked chicken from the roasting pan and place on a platter with half the roasted vegetables. Keep warm while making the sauce.
- Now take the remaining vegetables from the pan, with the juices and place into a food processor. Add sugar, balsamic vinegar and (a little salt -if needed). Add a little boiling water if the sauce is too thick. Pass through a sieve if you like a really smooth texture.
Notes
- Leftover sweet and sour sauce can be frozen.
- For a quick supper, steam some chicken breasts or fry some pork chops, server with the sweet and sour sauce.
- LCHF: limit the amount of sauce you serve with the chicken and serve without the rice.
- LCLF: server with no rice, limit sauce and discard the skin of the chicken.
Tried this recipe?Let us know how it was!
